Thursday, 11 April 2013

Recipe - Classic: Brussels Paté (Liver Paté)

by Simon Fernandez of ferdiesfoodlab

Over the years I've learnt a lot by simply watching others (chefs or not) experiment or create something they've
done a million times! This one I picked up from my mum. I remember thinking, when I found out how this is made, "Is that it? Wow how simple! Wow I didn't realise how much butter is in that!!" But it couldn't be simpler. 

Brussels paté is made from pork liver often with brandy, in this recipe I use chicken liver, some madeira and butter. Truly delicious!!


ingredients (make 800g-1kg)
for the paté
450g      chicken liver
200ml  madeira
750g butter (clarified)
10g  thyme leaves (bruised)
olive oil for frying

for the garnish
small branch of thyme

apparatus / equipment

food processor

paté
Put butter on to clarify, include the thyme leaves: Cut the butter into chunks and melt in a pan with the thyme. As soon as it bubbles turn off the heat and leave for 20-30 mins so the flavour of the thyme infuses into the butter. Use salted butter as then no further seasoning is required.

Cook the liver on a gentle heat. The aim is to cook the liver evenly throughout, no crispy outer surface. This will give an even texture once it's blended - no tough bits, no pink bits!! (mit cuit - just cooked)

Put the cooked liver into a food processor.
If the butter has set warm it a little until it's liquid, skim off any scum from the surface and remove, any thyme twigs. Pour 2/3 of the clarified butter (the fat floating on top) into the food processor leaving the white liquid at the bottom in the pan.
Run the motor until you have a smooth paste. That's the paté made!! : )

Pour it into ramekins and make the surface flat. Seal the paté with the remaining clarified butter, by pouring a thin layer over the top of the paté, and leave it to set. Consume at will!!


thinking ahead
This will keep in the fridge for a week if it's sealed. For months in the freezer.

to serve
Bust out some French stick, (toasting optional) some cornichons (little green pickled cucumbers), mayo, tomatoes, a little cucumber. Give everyone a glass of madeira and let them help themselves. Really nice home made paté for about 20mins, if that, of actual effort!



variations
This recipe is a great base to create all sorts of variations. For example: Adding parsley, and caramelised onion at the blending stage and then mixing it with (cooked) chicken thighs or mushrooms - fabulous, and makes a great starter.

7 comments:

  1. Never made pate before, so when do you add brandy/madeira?

    ReplyDelete
    Replies
    1. it adds a lovely savoury flavour, Madeira is especially nice!

      Delete
  2. Will be making this very soon

    ReplyDelete
  3. What happened with Madeira for the pate??? Not mentioned in the method

    ReplyDelete
  4. Reduce it to a syrup and add it to the food processor at the same time as the chicken liver. If going the caramelised onion route, add it to the onions once they're caramelised and again reduce until there is almost no liquid left. Add them with the chicken liver.

    ReplyDelete

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